If you’re looking for a delightful fusion of two classic flavors, this Snickerdoodle Banana Bread is just what you need! The moist and rich banana bread gets an irresistible twist with the warm, sugary cinnamon topping inspired by the beloved snickerdoodle cookie. This recipe combines the comforting essence of banana bread with the sweet, spiced goodness of cinnamon sugar, making it perfect for breakfast, dessert, or as a delicious snack.
This treat not only looks beautiful when sliced but also fills your kitchen with an incredible aroma while it bakes. It’s the perfect comfort food with a touch of sophistication!
Recipe Overview
- Prep Time: 10 minutes
- Cooking Time: 30 minutes for mini loaves, 60 minutes for a large loaf
- Total Time: 40-70 minutes
- Difficulty Level: Easy
- Servings: 4 mini loaves or 1 large loaf
Ingredients Needed for Snickerdoodle Banana Bread
For the Bread:
- 3/4 cup sugar
- 1/2 cup oil
- 3 tablespoons sour cream
- 2 eggs
- 1 teaspoon baking soda
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
For the Cinnamon/Sugar Layers:
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
Ingredient Notes & Substitutions:
- Oil: You can substitute vegetable oil with coconut oil for a more tropical flavor.
- Sour Cream: Greek yogurt can be used as a healthy alternative to sour cream.
- Bananas: Make sure your bananas are ripe. The browner, the better, as they’ll provide the best natural sweetness for the bread.
How To Make Snickerdoodle Banana Bread :
- Preheat the Oven: Set your oven to 350°F (175°C) and grease 4 mini loaf pans or 1 large loaf pan. Make sure you grease the pans thoroughly to avoid sticking.
- Prepare the Cinnamon/Sugar Mixture: In a small bowl, combine the 1/2 cup of sugar and 2 teaspoons of ground cinnamon. Stir them together and set aside.
- Mix the Bread Ingredients: In a medium-sized bowl, whisk together the sugar, oil, sour cream, eggs, baking soda, mashed bananas, and flour until smooth and well combined.
- Prepare the Pans: Sprinkle a small amount of the cinnamon-sugar mixture on the bottom(s) of the greased pan(s) to create a sweet base layer.
- Fill the Pans: Pour the batter into the prepared pans, filling them about halfway full. Then, sprinkle an additional layer of cinnamon-sugar mixture on top of the batter.
- Finish Filling: Pour the remaining batter into each pan, filling about 3/4 of the way full. Sprinkle the remaining cinnamon-sugar mixture evenly on top of each loaf.
- Bake: Place the pans in the preheated oven. Bake for approximately 30 minutes if you’re using mini loaf pans, or 60 minutes for a large loaf. To check doneness, insert a toothpick into the center of the bread. If it comes out clean, it’s ready!
- Cool and Serve: Remove the bread from the oven and let it cool for about 5-10 minutes before slicing. Enjoy the warm, spiced goodness!
Expert Tips & Variations
- Add-ins: For extra flavor, you can fold in chopped nuts (like walnuts or pecans) or chocolate chips into the batter before baking.
- Swapping Flours: If you’re looking for a gluten-free option, try using a gluten-free flour blend, though the texture might slightly change.
- Banana Overload: Want more banana flavor? Add an extra banana to the mix! Just make sure to adjust the flour slightly to maintain the right consistency.
Nutritional Information (per mini loaf, approximate):
Calories: 220 kcal
Carbs: 32g
Protein: 2g
Fat: 9g
Fiber: 1g
Sugar: 20g
Dietary Labels: Vegetarian
Snickerdoodle Banana Bread: A Sweet Twist on a Classic Favorite
If you’re looking for a delightful fusion of two classic flavors, this Snickerdoodle Banana Bread is just what you need! The moist and rich banana bread gets an irresistible twist with the warm, sugary cinnamon topping inspired by the beloved snickerdoodle cookie. This recipe combines the comforting essence of banana bread with the sweet, spiced goodness of cinnamon sugar, making it perfect for breakfast, dessert, or as a delicious snack.
Ingredients
For the Bread:
3/4 cup sugar
1/2 cup oil
3 tablespoons sour cream
2 eggs
1 teaspoon baking soda
3 ripe bananas, mashed
2 cups all-purpose flour
For the Cinnamon/Sugar Layers:
1/2 cup sugar
2 teaspoons ground cinnamon
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and grease 4 mini loaf pans or 1 large loaf pan. Make sure you grease the pans thoroughly to avoid sticking.
Prepare the Cinnamon/Sugar Mixture: In a small bowl, combine the 1/2 cup of sugar and 2 teaspoons of ground cinnamon. Stir them together and set aside.
Mix the Bread Ingredients: In a medium-sized bowl, whisk together the sugar, oil, sour cream, eggs, baking soda, mashed bananas, and flour until smooth and well combined.
Prepare the Pans: Sprinkle a small amount of the cinnamon-sugar mixture on the bottom(s) of the greased pan(s) to create a sweet base layer.
Fill the Pans: Pour the batter into the prepared pans, filling them about halfway full. Then, sprinkle an additional layer of cinnamon-sugar mixture on top of the batter.
Finish Filling: Pour the remaining batter into each pan, filling about 3/4 of the way full. Sprinkle the remaining cinnamon-sugar mixture evenly on top of each loaf.
Bake: Place the pans in the preheated oven. Bake for approximately 30 minutes if you’re using mini loaf pans, or 60 minutes for a large loaf. To check doneness, insert a toothpick into the center of the bread. If it comes out clean, it’s ready!
Cool and Serve: Remove the bread from the oven and let it cool for about 5-10 minutes before slicing. Enjoy the warm, spiced goodness!
Nutrition
- Calories: 220 kcal
- Sugar: 20g
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
Storage & Reheating
Storage: Store your Snickerdoodle Banana Bread in an airtight container at room temperature for up to 3-4 days.
Freezing: You can freeze the bread by wrapping it tightly in plastic wrap and aluminum foil. It will last up to 3 months in the freezer.
Reheating: To reheat, warm slices in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
FAQ Section
Can I use frozen bananas? Yes, you can! Just make sure to thaw them and drain any excess liquid before mashing.
Can I make this recipe without sour cream? If you don’t have sour cream, Greek yogurt is a great alternative. It will still give the bread that extra moist texture!
How do I know when the bread is fully baked? The toothpick test is your best friend! Insert a toothpick into the center of the loaf, and if it comes out clean, it’s done.
Hi there, I’m Chef Lisa, a culinary enthusiast with a passion for creating delicious dishes that bring people together. With years of experience in the kitchen, I’ve honed my skills and developed a unique style that blends classic techniques with modern flavors. Whether I’m experimenting with new ingredients or putting a twist on a traditional recipe, my goal is always to create something that is both delicious and memorable. I’m excited to share my love of cooking with you and can’t wait to see what we’ll create together!
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